Cuban style bread might be the ultimate introductory recipe to bread baking at home. For the purists, this recipe is “Cuban style” because it does not contain lard, which is an essential component. But it is fast, simple, delicious and almost foolproof! Give it a try….this recipe is so rewarding that before you know it you will be tempted to explore other types.
People always seem impressed when you say that you bake your own bread….if they only knew how easy it can be! The bread that we are making today is crispy on the outside and soft in the middle; it lacks the complexity and chewy texture of artisan bread, but it makes up for that in speed and versatility. And did I mention it’s delicious?!
This bread is great on its own, but it really shines in a sandwich. Slice a loaf horizontally, fill with your favorite ingredients and cook on a griddle or in a panini press. Maybe even make a Cuban sandwich!
Stay tuned for the next post where I will give you some ideas for other ways to use this dough.
A note on ingredients:
Flour: All purpose and bread flour both work well for this recipe.
Yeast: Either (Regular) Active Dry or Rapid-Rise will work. Buy them in the supermarket in individual packets, or in bulk (store in the freezer).
Technique Notes:
A stand mixer with a dough hook makes this recipe simple to create, but it can also be made by hand or with a food processor. When using a stand mixer, do not turn the power beyond low (#2 on the Kitchen-Aid) or you will risk damaging the motor.
The most important thing is that you only add enough flour to make the dough workable. Too much flour results in heavy, dry bread.
Pictorial:
In the first step, the dough has a batter-like consistency. This allows the yeast and sugar to be fully incorporated.
Next, the salt is added. This step protects the yeast organisms from being killed by direct contact with the salt.
As you mix and add more flour, the gluten starts to develop. You can see structure developing in the dough. The gluten appears almost stringy.
The dough is still quite sticky, but is starting to pull away from the sides of the bowl. Time to switch to the dough hook.
The dough now clears the sides, with only a little stickiness on the bottom of the bowl.
At this point it is ready to transfer to a greased bowl for proofing.
Lots of yeast and warm water means that this bread proofs quickly, in about 15 minutes.
It will double in size, and if you poke it with your finger, the indentation remains.
Divide the dough in two and pat each portion into a rectangle. Shape the bread by folding the bottom toward the middle, pressing the edge to seal. Then repeat with the top edge, folding into the middle and sealing.
After the bread is smooth it is transferred to a baking sheet. Use a sharp knife make a cut down the center.
The finished loaf is golden brown, crispy on the outside and soft in the middle.
Cuban Style Bread
A quick and easy introductory bread recipe
Ingredients
- 5-6 C flour all purpose or bread
- 2 C warm water
- 4 1/2 tsp yeast or two packages
- 1 T sugar
- 1 T salt
Instructions
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Put 3 cups of flour, yeast, sugar and water in bowl of stand mixer. Use flat beater to mix for about three minutes (or beat by hand with a wooden spoon).
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Add salt and mix to combine. Now start adding flour, 1/4 cup at a time and mix well. When the dough starts to pull away from the side of the bowl switch to the dough hook. If you are making this by hand, turn it out onto a lightly floured surface and continue incorporating flour until the dough no longer sticks.
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Knead by hand or machine for about five more minutes. The dough should be smooth, elastic and feel satiny to the touch.
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Place the dough in a greased bowl and flip it over so the top is coated. Cover with plastic wrap and let it stand for 15 minutes. The dough should double in size.
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Turn the dough out onto a lightly floured surface and divide in two (or more, if you want to make rolls) pieces. For baguette-type loaves, press into a rectangle. Fold the lower third over the middle and press the edge to seal. Then pull the upper edge over and press with the side of your hand, making a tight seam. Lightly roll the loaf with your hands to the desired length. Transfer to a backing sheet lined with parchment paper (No parchment? you could also grease it or cover with a sprinkle of corn meal)
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Place a pan of water on the lowest rack of your oven and set the baking sheet with the bread on the middle rack. Now turn the oven on to 400° and close the door. Bake for about 30 minutes. The loaf should be light golden brown and sound hollow when you tap on the bottom.
It is delicious, never mind how easy you make it look.
This bread is delicious, easy and our new household favorite. Many thanks Lee!
I’m so glad you like it! It is such a quick, simple, versatile and delicious recipe. It’s a great thing to have in your back pocket!